Sonia Kirton-De Bique
San Juan
Summary
Trustworthy Catering Chef with 24 years experience in the catering service with a great passion for food preparation and desserts. Knowledgeable in food safety and sanitation protocols. Expertise in creating and implementing menus, preparing and transporting food to events and maintaining inventory. Committed to guaranteeing customer satisfaction by offering reasonable pricing and going beyond expectations. Driven leader with strong problem-solving, interpersonal, mentoring and customer service skills.
Overview
31
31
years of professional experience
Work History
Lead Caterer
Sonia D Best Catering
05.2012 - Current
- Improved customer satisfaction by providing exceptional service during events, ensuring all guests were attended to promptly.
- Implemented new procedures for food preparation, leading to faster turnaround times without sacrificing taste or presentation standards.
- Handled logistical details such as transportation, setup, cleanup, and equipment rentals for various events.
- Streamlined kitchen operations for increased efficiency, organizing prep work and coordinating with team members.
- Increased repeat business through consistent delivery of high-quality food and attentive service at catered events.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
Head Cook/Assistant Manager
2nd Street Enterprise
10.2010 - 03.2020
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Developed new menu items for increased customer satisfaction and repeat business.
Assistant Kitchen Manager (Nights Only)
Woodford Café
12.2010 - 08.2011
- Delegating tasks among staff members to optimize workflow and maintain high-quality standards.
- Checked and tested foods to verify quality and temperature.
- Improved customer satisfaction by addressing feedback promptly and implementing necessary adjustments to kitchen procedures.
- Supported timely service by coordinating with front-of-house staff to ensure accurate order completion and prompt delivery.
- Advised kitchen staff on proper food handling techniques to ensure compliance with local health codes and minimize risk of contamination.
- Demonstrated strong problem-solving skills when faced with unexpected challenges or emergencies within the kitchen environment.
- Boosted employee morale through recognition of hard work and providing support during challenging situations.
- Identified team weak points and implemented corrective actions to resolve concerns.
Restaurant Kitchen Manager
T.G.I. Friday’s Restaurant
01.2006 - 05.2008
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
Kitchen Supervisor
T.G.I. Friday’s Restaurant
03.2004 - 01.2006
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Monitored food preparation, production, and plating for quality control.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
- Supervised food presentation and plating to enhance visual appeal.
Window Cook
T.G.I. Friday’s Restaurant
12.1999 - 03.2004
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Cook/Assistant Pastry Chef
Katerserv Limited
02.1998 - 10.1999
- Prepared meals and desserts efficiently under time constraints for timely service for flight scheduled (first class, economy class and crew members).
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
Pastry Chef
Penny Pincers Central Bank Limited
11.1992 - 05.1995
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
Education
Certificate - Microsoft Office Specialist
BorderCom International (Trinidad)
Port Of Spain, Trinidad And Tobago08.2006
Cerificate - Food Safety
Katerserv Limited
Piarco, Trinidad And Tobago10.1999
Certificate - Food Preparation
Servol Life Centre
Beetham Estate, Port Of Spain11.1992
Skills
- Food Preparation
- Sanitation Standards
- Food presentation
- Team Leadership
- Nutrition knowledge
- Recipe creation
- Menu Planning
- Cost Control
- Waste Reduction
- Coaching and Mentoring
- Customer Service
- Problem-Solving
Cooking, Singing, Travelling, Networking
Creation of new culinary dishes.
Singing and competing at karaokes events.
Love to visit new and interesting countries, learning about their culture and food.
Love meeting and engaging with new people.
Timeline
Lead Caterer
Sonia D Best Catering
05.2012 - Current
Assistant Kitchen Manager (Nights Only)
Woodford Café
12.2010 - 08.2011
Head Cook/Assistant Manager
2nd Street Enterprise
10.2010 - 03.2020
Restaurant Kitchen Manager
T.G.I. Friday’s Restaurant
01.2006 - 05.2008
Kitchen Supervisor
T.G.I. Friday’s Restaurant
03.2004 - 01.2006
Window Cook
T.G.I. Friday’s Restaurant
12.1999 - 03.2004
Cook/Assistant Pastry Chef
Katerserv Limited
02.1998 - 10.1999
Pastry Chef
Penny Pincers Central Bank Limited
11.1992 - 05.1995
Certificate - Microsoft Office Specialist
BorderCom International (Trinidad)
Cerificate - Food Safety
Katerserv Limited
Certificate - Food Preparation
Servol Life Centre
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